Canola

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Canola refers to both an edible oil (canola oil) and a type of Brassicaceae plant.

The plant is a cultivar of Brassica napus, Brassica rapa or Brassica juncea. They are well known for their seeds, from which the canola cooking oil is made.[1] The oil is widely used for preparing food,[2][3] it is also good for people's health because it has very little saturated fat and a lot of polyunsaturated fats.[4]

Besides cooking, there are also other ways to use canola oil. One of these is to produce biodiesel fuel for cars and trucks.

References[change | change source]

  1. "Low erucic acid rapeseed (Lear) oil derived from canola-quality Brassica juncea (L.) CZERN. Lines PC 97-03, PC98-44 AND PC98-45". Health Canada. 2003-03-27. Retrieved 2008-12-29. 
  2. Dupont J. et al (1989). "Food safety and health effects of canola oil". Journal of the American College of Nutrition 8 (5): 360–375. doi:10.1080/07315724.1989.10720311. PMID 2691543. 
  3. Zeratsky, Katherine (2009). "Canola Oil: Does it Contain Toxins?". Mayo Clinic. Retrieved 10 August 2011. 
  4. Lin L, Allemekinders H, Dansby A, Campbell L, Durance-Tod S, Berger A, Jones PJ (2013). "Evidence of health benefits of canola oil". Nutr. Rev. 71 (6): 370–85. doi:10.1111/nure.12033. PMC 3746113. PMID 23731447.